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It's been a while since I did a cookbook review. The trouble is that I’m too busy making my own recipes and working on cookbooks and I rarely get to cook from other books. I'm glad I did this time!
I think that most of you know Lisa MarcAurele, the mastermind behind the well known Low Carb Yum blog and the creator of hundreds of tasty keto recipes.
Lisa's latest 5 Ingredient Keto cookbook is one that I'd recommend to anyone with a busy lifestyle. This book is full of tasty low-carb recipes that are easy to make with just a few common ingredients.
Well, it doesn't get much simpler than recipes with 5 ingredients or less!😉
All recipes have nutrition facts and allergy tags, sometimes with recommended allergy-free options. Most recipes include photos so you'll know exactly what you're making.
I was going through the book and thinking about the recipe for this post. I had a few promising candidates including Tortilla Chips, Steak Pinwheels and No-Noodle Lasagna. All sounded and looked delicious!
Then I found this beautifully looking Fluffy Keto Strawberry Cream and since I had about 2 pounds of strawberries in the fridge, it was clear what I was going to be making. Let me tell you guys, it's as good and airy as it looks and sounds!
This Fluffy Strawberry Cream recipe is nut-free and egg-free and it tastes like a crustless no-bake keto cheesecake. We had it for dessert and then for the next two days for breakfast. It's definitely the kind of keto dessert I'll be making again — with strawberries, blackberries, raspberries or blueberries.
I tweaked the original recipe and added some more water to better dissolve the gelatin and some strawberries on top.
Why You Should Only Buy Books From Reputable Authors
With the growing popularity of the ketogenic diet, there are hundreds of keto cookbooks and it can be hard to decide which one is worth spending money on.
My advice is that you only buy books written by well-known authors that you recognize. Unfortunately, stores like Amazon are flooded with copycats that publish quick Kindle books by scraping content off popular blogs and profiting from the hard work of others. While it takes about a year to publish one book from scratch, these copycats can publish tens of books every month.
To drive more sales, they temporarily make their books free to download so that they can buy fake reviews. This isn't just unethical and damaging to authors like myself, but it affects the readers too. The quality of such books is poor with untested recipes that rarely work and little to no photos.
How to tell if a book on Amazon is written by a copycat? Look for the following cues:
- You don't recognize the name of the author.
- The author has no website.
- The author uses a stock photo instead of a real photo of themselves.
- They don't work with any reputable publisher, their books are self-published.
- Most only publish Kindle books, very few offer printed books.
- Reviews don't sound genuine and sound too generic. Look for excessive grammar errors and generally poor English.
- Verified purchases are seen as more valuable but they can still be fake.
- Generally speaking, it's nearly impossible for any genuine product to have a full 5-star rating especially when rated hundreds of times. No matter how good it is, statistically it's unlikely. A product that has 4.5-4.8 star rating is more likely to have genuine reviews.
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Hands-on Overall
Serving size about 150 g/ 5.3 oz
Nutritional values (per serving, about 150 g/ 5.3 oz)
Net carbs5.4 grams
Protein3.1 grams
Fat23 grams
Calories248 kcal
Calories from carbs 9%, protein 5%, fat 86%
Total carbs6.6 gramsFiber1.2 gramsSugars4.9 gramsSaturated fat14.5 gramsSodium28 mg(1% RDA)Magnesium13 mg(3% RDA)Potassium138 mg(7% EMR)
Ingredients (makes 6 servings)
Instructions
- To a medium saucepan add the strawberries (reserve about 4 strawberries for topping), sweetener, and 1/2 cup (120 ml) water. You could even use frozen strawberries and use them all in the cream (none for topping).
- In a small cup or bowl, sprinkle the gelatin over the remaining 1/4 cup (60 ml) cold water and let stand for a couple minutes to soften.
- Using a spatula, break the strawberries into smaller pieces. Cook over medium-low heat, stirring frequently, until the sweetener has dissolved.
- Transfer to a blender or use an immersion blender and process until smooth.
- Pour the strawberry mixture back into the saucepan and add the bloomed gelatin. Heat up over a medium heat until the gelatin has just dissolved.
- Take off the heat and set aside to cool down to room temperature. You can speed this up by placing the saucepan in a bowl filled with ice water.
- Add the whipping cream (or coconut cream) and vanilla to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy. For best results, use a chilled bowl to whip the cream. Add the cooled strawberry puree.
- Beat until well combined. Pour into a container or a pie dish and refrigerate for at least an hour or until set.
- Thinly slice the remaining strawberries and fold on top on the chilled strawberry cream. Refrigerate until ready to serve.
- Serve as an after dinner dessert or for breakfast.
- To store, refrigerate for up to 5 days.
Ingredient nutritional breakdown (per serving, about 150 g/ 5.3 oz)
| Net carbs | Protein | Fat | Calories |
|---|
| Strawberries, fresh |
| 3.4 g | 0.4 g | 0.2 g | 19 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 1.6 g | 0 g | 6 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.6 g | 1.1 g | 22.8 g | 220 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Total per serving, about 150 g/ 5.3 oz |
| 5.4 g | 3.1 g | 23 g | 248 kcal |
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